Place oven rack in lowest position; heat oven to 400˚F. Line crust with parchment paper; fill with pie weights or dried beans. Bake 20 minutes. Remove parchment and weights; bake an additional 5 to 10 minutes or until bottom of crust is set and light golden brown. Reduce oven temperature to 350˚F.

Meanwhile, whisk sour cream and 2 tablespoons of the half-and-half in small bowl until smooth. Whisk eggs, honey and sugar in large bowl until blended. Whisk in all remaining filling ingredients, including remaining 1 cup half-and-half. Pour into crust; dollop with spoonfuls of sour cream mixture. Run thin knife through filling to swirl. Cover edges of crust with foil.

Bake at 350˚F. for 40 to 50 minutes or until center is slightly set but not firm. (Filling will quiver slightly when pan is tapped. Pie will set completely as it cools.) Cool to room temperature on wire rack, at least 2 hours. Store in refrigerator.